Fig. 6 - Ceado ES500 Manuel D'utilisation

GB
USE
Make sure the tabletop and feet are clean to ensure grip during operation.
Before first use: rinse all of the parts that will have contact with food in running water i.e.;
food pusher, juicer cover, basket, bowl, pulp container and pulp retainer. To disassemble the
various parts see Fig. 9, Fig. 10 and Fig. 11.
Suggestions (only for ES500, ES500S and ES700 models): to reduce the cleaning
procedures to a minimum we suggest placing a biodegradable plastic bag inside the pulp
container and folding the top of the bag over the edge of the pulp container (see Fig. 6). By
using this method, once you have finished using the appliance, you can put the waste directly
into a composting or waste bin.
1
Wash the fruit or vegetables you will use.
NOTE: Many types of fruit and vegetables for example apples, carrots and cucumbers fit
through the feed chute without having to be cut into pieces. When you make juice from carrots
it is a good idea to insert the larger end of the carrot first, or to cut the carrot in two or three
pieces.
For models with feed chute ø 50 mm, use the latter to juice carrots. To optimize the juice output
chop fruit into smaller pieces.
2
Ensure that the juice extractor is correctly assembled. Ensure that the basket is properly
cleaned before each use.
3
Check to see that locking arm is hooked on to the juicer cover.
4
Place a container under the spout of the bowl.
5
Turn on the motor by pushing the START button.
6
Use the food pusher provided, to gradually push down the fruit and/or vegetables towards the
spinning grating disc at the bottom of the feed chute (see Fig. 7). To obtain more juice always
press the food pusher lightly. Do not insert fruit and/or vegetables when the motor is off.
NEVER USE YOUR FINGERS TO PUSH THE FRUIT AND/OR VEGETABLES DOWN THE
FEED CHUTE OR TO CLEAN THE CHUTE. ALWAYS USE THE FOOD PUSHER
PROVIDED.
7
The juice will pour from the spout into the container placed below the spout. The separated pulp
will accumulate in the pulp container.
27

Fig. 6